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Guan H, Feng C, Tian Y, Leng S, Zhao S, Liu D, Diao X. Effect of fat addition on the characteristics and interfacial behavior of chicken white soup emulsion from chicken skeleton. Food Chem X 2024; 21:101163. [PMID: 38328696 PMCID: PMC10847849 DOI: 10.1016/j.fochx.2024.101163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 01/03/2024] [Accepted: 01/25/2024] [Indexed: 02/09/2024] Open
Abstract
The effects of varying fat additions (0 %, 1.0 %, 1.5 %, 2.0 %, and 2.5 %) on characteristics and interfacial properties of chicken white soup emulsion from stewing chicken skeleton were investigated. The results revealed that the chicken white soup emulsion obtained with the 2.0 % fat addition had smaller D3,2 (1.889 μm), D4,3 (2.944 μm), and higher absolute zeta potential value (23.32 mV). Viscosity values were higher for the 2.0 % fat addition compared to the other treatment groups. Techniques like scanning electron microscopy, laser confocal, and atomic force microscopy demonstrated that oil droplets and particles in the soup were smaller and more evenly dispersed with the 2.0 % fat addition. Moreover, the 2.0 % fat group exhibited higher interfacial protein concentration of 207.56 mg/m2. Lastly, low field NMR images confirmed that the stability of the soup was enhanced with a 2.0 % fat addition. This research offers a foundational understanding for producing highly stable chicken white soup.
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Affiliation(s)
- Haining Guan
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China
| | - Chunmei Feng
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China
| | - Yanli Tian
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China
| | - Siqi Leng
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China
| | - Shifa Zhao
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China
| | - Xiaoqin Diao
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China
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2
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Liu Y, Wu Q, Zhang J, Mao X. Effect of synergism of sucrose ester and xanthan gum on the stability of walnut milk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1909-1919. [PMID: 37884470 DOI: 10.1002/jsfa.13075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 09/06/2023] [Accepted: 10/27/2023] [Indexed: 10/28/2023]
Abstract
BACKGROUND Single emulsifiers have an effect on the stability of plant protein drinks, giving some improvement. Emulsifiers are more effective in maintaining emulsion stability when combined with polysaccharides such as xanthan gum. In this paper, we studied the food-grade emulsifier sucrose ester and measured the average particle size, polydispersity value, zeta potential, microrheological properties, microstructure and creaming index related to walnut protein emulsion by constructing a walnut protein emulsion simulation system. SDS-PAGE and low-field NMR were used to analyze the relative molecular masses of emulsions and the water distribution of emulsions, respectively, to further investigate the synergistic effects of sucrose esters and xanthan gum on the ease of emulsification and intrinsic mechanisms of different molecular weight proteins of walnut protein emulsions. RESULTS The results indicate that the synergistic effect of sucrose esters and xanthan gum was to stabilize emulsions better than single emulsifiers. Xanthan gum and protein may form protein-polysaccharide complexes, as well as the hydrophobic interaction between sucrose ester and xanthan gum. The properties of xanthan gum can improve the stability of the emulsion by affecting the mechanical properties of walnut protein emulsion, and the combination of sucrose ester and xanthan gum can better stabilize large protein molecules. CONCLUSION The results not only provide a theoretical basis for the stability of plant protein emulsion systems, but also provide technical support for the production and processing of large-molecule plant proteins into emulsions in this field for improving their stability, and also provide more possibilities for other types of emulsions. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yuqing Liu
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang, China
| | - Qingzhi Wu
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang, China
| | - Xiaoying Mao
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang, China
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3
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Wang Z, Song W, Song H, Huang W, Li Y, Feng J. Effects of extraction methods on the physicochemical properties and functionalities of pectic polysaccharides from burdock (Arctium lappa L.). Int J Biol Macromol 2024; 257:128684. [PMID: 38086431 DOI: 10.1016/j.ijbiomac.2023.128684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 12/02/2023] [Accepted: 12/06/2023] [Indexed: 12/18/2023]
Abstract
In this work, the effects of four different extraction methods, acid (HCl), alkali (NaOH), enzymes (cellulase/pectinase), and buffer (pH 7.0) on the physicochemical properties and functionalities of burdock pectin were systematically investigated and compared. Buffer extraction gave a low yield (2.8 %) and is therefore limited in its application. The acid treatment hydrolyzed the neutral sidechains and gave a homogalacturonan content of 72.6 %. By contrast, alkali and enzymes preserved the sidechains while degrading the polygalacturonan backbone, creating a rhamnogalacturonan-I dominant structure. The branched structure, low molecular weight, and high degree of methylation (42.3 %) contributed to the interfacial adsorption, emulsifying capacity, and cellular antioxidant activity of the enzyme-extracted product. For the acid-extracted product, the strong intramolecular electrostatic repulsion restricted the formation of a contact interface to prevent coalescence of the emulsion. In addition, they did not have sufficient reducing ends to scavenge free radicals. Although a high branching size (5.0) was adopted, the low degree of methylation (19.5 %) affected the emulsifying capacity of the alkali-extracted products. These results provide useful information for pectic polysaccharides production with tailored properties.
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Affiliation(s)
- Zhen Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China
| | - Wancheng Song
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China
| | - Haizhao Song
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Wuyang Huang
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China
| | - Ying Li
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China.
| | - Jin Feng
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China.
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4
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Zhang H, Zhang W, Xu X, Zhao X. Aggregate Size Modulates the Oil/Water Interfacial Behavior of Myofibrillar Proteins: Toward the Thicker Interface Film and Disulfide Bond. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:17782-17797. [PMID: 38033267 DOI: 10.1021/acs.langmuir.3c02394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/02/2023]
Abstract
Myofibrillar protein (MP) aggregate models have been established to elucidate the correlation between their aggregate sizes and interfacial properties. The interfacial layer thickness was measured by the polystyrene latex method and quartz crystal microbalance with dissipation measurement. Interfacial conformations were then characterized in situ (front-surface fluorescence spectroscopy) and ex situ (reactive sulfhydryl group and secondary structure measurement following MP displacement). The viscoelasticity of the interfacial film and its resistance to surfactant-induced competitive displacement were reflected by the dilatational rheology and dynamic interfacial tension with the bulk phase exchange. Finally, we compared the findings of competitive displacement before/after adding a sulfhydryl-blocking agent, N-ethylmaleimide, to highlight the role of S-S linkage on interfacial film formation and stability. We substantiated that the aggregate size of the MP governed their interfacial properties. Small-sized aggregates exhibited more ordered secondary structures on the oil-water interface, which was conducive to the adsorption ratio of the protein and the adsorption dynamics. Although larger aggregates lowered the diffusion rate during interfacial film formation, they allowed the thicker and more viscoelastic interfacial film to be constructed afterward through more disulfide bond formation, resulting in greater resistance to surfactant-induced competitive displacement.
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Affiliation(s)
- Haozhen Zhang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, P. R. China
| | - Weiyi Zhang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, P. R. China
| | - Xinglian Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, P. R. China
| | - Xue Zhao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, P. R. China
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5
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Lu S, Xiong W, Yao Y, Zhang J, Wang L. Investigating the physicochemical properties and air-water interface adsorption behavior of transglutaminase-crosslinking rapeseed protein isolate. Food Res Int 2023; 174:113505. [PMID: 37986500 DOI: 10.1016/j.foodres.2023.113505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/14/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
Improving the technical functionality to adapt to the application of complex food systems is an important challenge for the development of plant protein ingredients. Herein, the correlation between the physicochemical properties and interfacial adsorption behavior of rapeseed protein isolate (RPI) at the air-water interface after transglutaminase (TG) treatment was investigated. The results of cross-linking degree, Fourier transform infrared spectroscopy (FTIR) and sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that the TG enzyme was able to catalyse cross-linking between lysine and glutamine residues of RPI. The foaming capacity of RPI was enhanced from 120 % to 150 % after TG cross-linking 5 h, whereas the average size (210-219 nm) of the RPI determined by dynamic light scattering did not change significantly. Besides, the hydrophobicity tended to increase overall under the enzyme treatment, while the surface electrostatic potential decreased. The former indicates the unfolding of the protein and reduces the kinetic barriers to protein adsorption at the air-water interface, with a consequent increase in disulfide bonding and surface pressure. Furthermore, as the enzyme treatment time increased, a significant increase in protein content of foam by 33.86 %. These findings provide novel insight into the foaming mechanism of TG cross-linking RPI.
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Affiliation(s)
- Shanshan Lu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, China
| | - Wenfei Xiong
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, China
| | - Yijun Yao
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, China
| | - Jing Zhang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, China
| | - Lifeng Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, China.
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6
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Castaño-Ángel CC, Tarapues-Cuasapud JA, Bravo-Gómez JE, Solanilla-Duque JF, Roa-Acosta DF. Preliminary study of physicochemical, thermal, rheological, and interfacial properties of quinoa oil. F1000Res 2023; 12:1477. [PMID: 38854700 PMCID: PMC11162528 DOI: 10.12688/f1000research.134134.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 08/15/2023] [Indexed: 06/11/2024] Open
Abstract
Background: The growing popularity of nutrient-rich foods, among which is quinoa, is due to the increasing demand for healthier choices. Oils and hydrolyzed proteins from these foods may help prevent various health issues. The objective of this work was to perform extraction from the endosperm of the grain from high-protein quinoa flour by physical means via a differential abrasive milling process and extracting the oil using an automatic auger extractor at 160°C, as well as characterizing extracted oil. Methods: Quinoa oil extraction and physicochemical characterization were carried out. Chemical and physical quality indexes of quinoa oil were established, and both characterizations were conducted based on international and Columbian standards. Thermal properties were evaluated by differential scanning calorimetry, and rheological and interfacial properties of the oil were evaluated using hybrid rheometers and Drop Tensiometers, respectively, to determine its potential for obtaining functional foods. Results: The result was 10.5 g of oil/ 100 g of endosperm, with a moisture content of 0.12%, insoluble impurities of 0.017%, peroxide index of 18.5 meq O 2/kg of oil, saponification index of 189.6 mg potassium hydroxide/g of oil, refractive index of 1.401, and a density of 0.9179 g/cm 3 at 20°C. Regarding contaminating metals, it presented 7 mg of iron/kg of oil, a value higher than previously established limits of 5 mg of iron/kg of oil. The oil contained 24.9% oleic acid, 55.3% linoleic acid, and 4% linolenic acid, demonstrating antioxidant capacity. Quinoa oil showed thermal properties similar to other commercial oils. Conclusions: The interfacial and rheological properties were suitable for the stabilization of emulsions, gels, and foams, which are important in various industrial applications and could facilitate the development of new products. The extracted quinoa oil presented similar characteristics to other commercial oils, which could make it a potential product for commercialization and application in different industries.
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Affiliation(s)
| | | | - Jesús Eduardo Bravo-Gómez
- Departamento de Agroindustria, Facultad de Ciencias Agrarias, Universidad del Cauca, Comuna 1, Cauca, 190001, Colombia
| | - Jose Fernando Solanilla-Duque
- Departamento de Agroindustria, Facultad de Ciencias Agrarias, Universidad del Cauca, Comuna 1, Cauca, 190001, Colombia
| | - Diego Fernando Roa-Acosta
- Departamento de Agroindustria, Facultad de Ciencias Agrarias, Universidad del Cauca, Comuna 1, Cauca, 190001, Colombia
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7
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Liu C, Chen F. Study on the Stability Mechanism of Peanut OBs Extracted with the Aqueous Enzymatic Method. Foods 2023; 12:3446. [PMID: 37761154 PMCID: PMC10527780 DOI: 10.3390/foods12183446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 09/02/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
In this study, the internal relationships among oil bodies (OBs), the protein-phospholipid interactions in aqueous phase, oil-water interface behavior, and the stability of reconstituted OBs were analyzed from the bulk phase, interface, and macro perspectives, and the stability mechanism of OBs was discussed. OB proteins and phospholipids were combined through hydrophobic and electrostatic interactions, resulting in the stretching of protein conformation. OB proteins and phospholipids act synergistically to increase interface pressure and the rate of increase in interface pressure with relatively stable elastic behavior, which is beneficial to the formation and stability of interfacial films. When OBs were reconstituted by an OB protein-phospholipid complex system, phospholipids bound to OB proteins through hydrophobic and electrostatic interactions. OB proteins and phospholipids uniformly covered the oil droplet surface of reconstituted OBs to form a stable interfacial film, which maintained the stability of OBs. The addition of phospholipids significantly reduced the particle size of OBs prepared by OB proteins in a dose-dependent manner, and particle size decreased with the increase in phospholipid content (p < 0.05). Phospholipids increased the net surface charge, enhanced electrostatic repulsion, and improved the physicochemical stability of reconstituted OBs. The stability mechanism elucidated in this study provides a theoretical basis for the demulsification of peanut OBs.
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Affiliation(s)
- Chen Liu
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China;
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Fusheng Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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8
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Wang T, Wang N, Dai Y, Yu D, Cheng J. Interfacial adsorption properties, rheological properties and oxidation kinetics of oleogel-in-water emulsion stabilized by hemp seed protein. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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9
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Yang H, Wang S, Xu Y, Wang S, Yang L, Song H, He Y, Liu H. Storage stability and interfacial rheology analysis of high-internal-phase emulsions stabilized by soy hull polysaccharide. Food Chem 2023; 418:135956. [PMID: 36958186 DOI: 10.1016/j.foodchem.2023.135956] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 03/02/2023] [Accepted: 03/13/2023] [Indexed: 03/17/2023]
Abstract
High-internal-phase emulsions (HIPEs) are more promising candidates for development to replace hydrogenated fatty acids, yet the current HIPEs are limited for stabilizers require very high surface activity. This study showed that HIPEs could be prepared with 1.0-2.2 wt% soy hull polysaccharide (SHP) and the related stability indicators of HIPEs were analyzed. The plasticity, stress resistance, stability of the HIPEs were positively correlated with the SHP content. The interfacial adsorption experiments showed that SHP had the good ability to reduce interfacial tension and formed an elastic interfacial layer. Dilatational rheological results showed the interfacial film reached jammed saturation at about 1.8 wt% of SHP concentration, and the zeta potential results were consistent. This study demonstrated that SHP was an efficient stabilizer of HIPEs, which was useful both for the preparation of HIPEs and for developing uses for SHP.
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Affiliation(s)
- Hui Yang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
| | - Yan Xu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Shumin Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Hong Song
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Yutang He
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
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10
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Chang L, Lan Y, Chen B, Rao J. Interfacial, and emulsifying properties nexus of green pea protein fractions: Impact of pH and salt. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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11
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Janssen F, Monterde V, Wouters AGB. Relevance of the air-water interfacial and foaming properties of (modified) wheat proteins for food systems. Compr Rev Food Sci Food Saf 2023; 22:1517-1554. [PMID: 36815740 DOI: 10.1111/1541-4337.13120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 12/16/2022] [Accepted: 01/20/2023] [Indexed: 02/24/2023]
Abstract
A shift from animal protein- to plant protein-based foods is crucial in transitioning toward a more sustainable global food system. Among food products typically stabilized by animal proteins, food foams represent a major category. Wheat proteins are ubiquitous and structurally diverse, which offers opportunities for exploiting them for food foam and air-water interface stabilization. Notably, they are often classified into those that are soluble in aqueous systems (albumins and globulins) and those that are not (gliadins and glutenins). However, gliadins are at least to an extent water extractable and thus surface active. We here provide a comprehensive overview of studies investigating the air-water interfacial and foaming properties of the different wheat protein fractions. Characteristics in model systems are related to the functional role that wheat proteins play in gas cell stabilization in existing wheat-based foods (bread dough, cake batter, and beer foam). Still, to further extend the applicability of wheat proteins, and particularly the poorly soluble glutenins, to other food foams, their modification is required. Different physical, (bio)chemical, and other modification strategies that have been utilized to alter the solubility and therefore the air-water interfacial and foaming properties of the gluten protein fraction are critically reviewed. Such approaches may open up new opportunities for the application of (modified) gluten proteins in other food products, such as plant-based meringues, whippable drinks, or ice cream. In each section, important knowledge gaps are highlighted and perspectives for research efforts that could lead to the rational design of wheat protein systems with enhanced functionality and overall an increased applicability in food industry are proposed.
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Affiliation(s)
- Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Viena Monterde
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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12
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Shen Q, Dai H, Wen L, Zheng W, Li B, Dai J, Li B, Chen Y. Effects of pH-shifting treatments on the emulsifying properties of rice protein isolates: Quantitative analysis of interfacial protein layer. Food Res Int 2023; 164:112306. [PMID: 36737901 DOI: 10.1016/j.foodres.2022.112306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 11/29/2022] [Accepted: 12/03/2022] [Indexed: 12/12/2022]
Abstract
For the limitation of poor solubility and interfacial adsorption capacity of rice protein isolates (RPI), in this work the effects of pH-shifting treatments on the emulsifying properties of RPI were investigated. The results showed that the particle size of the emulsion stabilized by alkaline pH-shifting treated RPI was smaller than that stabilized by acid pH-shifting treated RPI. In addition, the RPI-10 stabilized emulsion showed a more uniform particle size distribution, which was explained by its high emulsifying activity and stability (EAI: 49.5 m2/g, ESI: 59.5 min). The interface rheology results showed that the alkaline pH-shifting treatment could promote the protein rearrangement and subsequently formed interface film with higher rate of protein penetration and rearrangement. The quantitative analysis of adsorbed proteins in the RPI-10 stabilized emulsion showed that glutelin-type isoforms as major proteins in RPI were increased at the oil-water interface for their balanced distribution of the hydrophilic and hydrophobic amino acid group. These quantitative and interfacial rheology analysis could improve deep understanding of the interfacial properties of pH-shifting treated RPI, and promote the development of application in grain protein stabilized emulsion.
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Affiliation(s)
- Qian Shen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Hongmin Dai
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Luming Wen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wei Zheng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Beixi Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jun Dai
- Key Laboratory of Fermentation Engineering (Ministry of Education), College of Bioengineering, Hubei University of Technology, Wuhan 430068, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yijie Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China; Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518124, China.
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13
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Zhang J, Xu D, Cao Y. Physical stability, microstructure and interfacial properties of solid-oil-in-water (S/O/W) emulsions stabilized by sodium caseinate/xanthan gum complexes. Food Res Int 2023; 164:112370. [PMID: 36737958 DOI: 10.1016/j.foodres.2022.112370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 12/07/2022] [Accepted: 12/24/2022] [Indexed: 12/28/2022]
Abstract
Calcium carbonate (CaCO3) has poor suspension stability, which severely limits its application in food processing and products. In this study, sodium caseinate (NaCas) and sodium caseinate (NaCas)-xanthan gum (XG) mixtures were compared for the stable preparation of solid/oil/water (S/O/W) emulsions for the delivery of calcium carbonate (CaCO3) to solve the problem of poor suspension stability. The physical stability, particle size distribution, and microstructure of S/O/W emulsions were investigated to prove the successful construction of the system. The dynamic surface pressure and surface swelling properties of 2.0 wt% NaCas with different concentrations of XG were investigated to clarify the effect of interfacial properties of NaCas-XG mixtures on the emulsion stability of S/O/W emulsions. The results showed that the addition of XG resulted in enhanced physical stability, reduced particle size distribution, and enhanced encapsulation effect of the emulsion, forming a more three-dimensional core-shell structure via dendritic links. XG had a significant effect on the dynamic properties of the NaCas adsorption membrane: NaCas interacted with XG and the diffusion (kdiff) of NaCas to the interface decreased in short adsorption time, thus limiting the protein adsorption effectiveness; the presence of XG reduced the penetration (kP) and rearrangement (kR) rates at the interface during long adsorption times. Meanwhile, the NaCas-XG mixture has a high swelling elasticity. The results of this study can be used to improve the quality of related emulsion products or to prepare delivery systems for bioactive compounds.
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Affiliation(s)
- Jie Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
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14
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Liao W, Elaissari A, Dumas E, Gharsallaoui A. Effect of trans-cinnamaldehyde or citral on sodium caseinate: Interfacial rheology and fluorescence quenching properties. Food Chem 2023; 400:134044. [DOI: 10.1016/j.foodchem.2022.134044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 08/22/2022] [Accepted: 08/25/2022] [Indexed: 11/16/2022]
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15
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Wang L, Cheng X, Zhang S, Dongye Z, Kang M, Li Z, Chen C, Qian Y, Ren Y. The Rheological/interfacial Behavior and Stability Properties of Nanoemulsions Prepared Using Whey Protein-carboxymethyl Chitosan Conjugates. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2023.130924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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16
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Niu H, Wang W, Dou Z, Chen X, Chen X, Chen H, Fu X. Multiscale combined techniques for evaluating emulsion stability: A critical review. Adv Colloid Interface Sci 2023; 311:102813. [PMID: 36403408 DOI: 10.1016/j.cis.2022.102813] [Citation(s) in RCA: 21] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 10/09/2022] [Accepted: 11/10/2022] [Indexed: 11/17/2022]
Abstract
Emulsions are multiscale and thermodynamically unstable systems which will undergo various unstable processes over time. The behavior of emulsifier molecules at the oil-water interface and the properties of the interfacial film are very important to the stability of the emulsion. In this paper, we mainly discussed the instability phenomena and mechanisms of emulsions, the effects of interfacial films on the long-term stability of emulsions and summarized a set of systematic multiscale combined methods for studying emulsion stability, including droplet size and distribution, zeta-potential, the continuous phase viscosity, adsorption mass and thickness of the interfacial film, interfacial dilatational rheology, interfacial shear rheology, particle tracking microrheology, visualization technologies of the interfacial film, molecular dynamics simulation and the quantitative evaluation methods of emulsion stability. This review provides the latest research progress and a set of systematic multiscale combined techniques and methods for researchers who are committed to the study of oil-water interface and emulsion stability. In addition, this review has important guiding significances for designing and customizing interfacial films with different properties, so as to obtain emulsion-based delivery systems with varying stability, oil digestibility and bioactive substance utilization.
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Affiliation(s)
- Hui Niu
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China; SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China
| | - Wenduo Wang
- School of Food Science and Technology, Guangdong Ocean University, Yangjiang 529500, Guangdong, PR China
| | - Zuman Dou
- Microbiome Medicine Center, Department of Laboratory Medicine, Zhujiang Hospital, Southern Medical University, Guangzhou, Guangdong, PR China
| | - Xianwei Chen
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China
| | - Xianxiang Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China; Maritime Academy, Hainan Vocational University of Science and Technology, 18 Qiongshan Road, Haikou 571126, PR China.
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China.
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17
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Zhao X, Yang S, He F, Liu H, Mai K, Huang J, Yu G, Feng Y, Li J. Light-dimerization telechelic alginate-based amphiphiles reinforced Pickering emulsion for 3D printing. Carbohydr Polym 2023; 299:120170. [PMID: 36876785 DOI: 10.1016/j.carbpol.2022.120170] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 09/14/2022] [Accepted: 09/26/2022] [Indexed: 11/28/2022]
Abstract
Functional Pickering emulsions that depend on the interparticle interactions hold promise for building template materials. A novel coumarin-grafting alginate-based amphiphilic telechelic macromolecules (ATMs) undergoing photo-dimerization enhanced particle-particle interactions and changed the self-assembly behavior in solutions. The influence of self-organization of polymeric particles on the droplet size, microtopography, interfacial adsorption and viscoelasticity of Pickering emulsions were further determined by multi-scale methodology. Results showed that stronger attractive interparticle interactions of ATMs (post-UV) endowed Pickering emulsion with small droplet size (16.8 μm), low interfacial tension (9.31 mN/m), thick interfacial film, high interfacial viscoelasticity and adsorption mass, and well stability. The high yield stress, outstanding extrudability (n1 < 1), high structure maintainability, and well shape retention ability, makes them ideal inks for direct 3D printing without any additions. The ATMs provides an increased capacity to produce stable Pickering emulsions with tailoring their interfacial performances and, providing a platform for fabricating and developing alginate-based Pickering emulsion-templated materials.
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Affiliation(s)
- Xinyu Zhao
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China
| | - Shujuan Yang
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China
| | - Furui He
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China
| | - Haifang Liu
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China
| | - Keyang Mai
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China
| | - Junhao Huang
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China
| | - Gaobo Yu
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China
| | - Yuhong Feng
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China.
| | - Jiacheng Li
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China.
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18
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Carrera C, Bengoechea C, Carrillo F, Calero N. Effect of deacetylation degree and molecular weight on surface properties of chitosan obtained from biowastes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
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19
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Shen Q, Xiong T, Dai J, Chen X, Wang L, Li Y, Li J, Li B, Chen Y. Effects of pH-shifting treatments on oil-water interfacial properties of pea protein isolates: Identification and quantification of proteins at interfacial protein layer. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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20
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Solanilla Duque JF, Carrera C, Patino JMR. Effect of pH on the interfacial and foaming properties of Maillard reaction-modified proteins. Biophys Chem 2022; 291:106906. [DOI: 10.1016/j.bpc.2022.106906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 08/25/2022] [Accepted: 09/29/2022] [Indexed: 11/02/2022]
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21
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Interfacial behavior of vegetable protein isolates at sunflower oil/water interface. Colloids Surf B Biointerfaces 2022; 221:113035. [DOI: 10.1016/j.colsurfb.2022.113035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 11/08/2022] [Accepted: 11/16/2022] [Indexed: 11/18/2022]
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22
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Wang T, Wang N, Yu Y, Yu D, Xu S, Wang L. Study of soybean protein isolate-tannic acid non-covalent complexes by multi-spectroscopic analysis, molecular docking, and interfacial adsorption kinetics. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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23
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Lin D, Su J, Chen S, Wei J, Zhang L, Li X, Yuan F. Formation mechanism of binary complex based on β-lactoglobulin and propylene glycol alginate with different molecular weights: Structural characterization and delivery of curcumin. Front Nutr 2022; 9:965600. [PMID: 35928836 PMCID: PMC9344013 DOI: 10.3389/fnut.2022.965600] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Accepted: 06/28/2022] [Indexed: 11/13/2022] Open
Abstract
The complexation of protein and polysaccharide has shown considerable potential for the encapsulation of functional food components. In this work, propylene glycol alginate (PGA) molecules with different molecular weights (100, 500, and 2,000 kDa) were prepared through H2O2 oxidation, which were further combined with β-lactoglobulin nanoparticles (β-lgNPs) to form PGA-β-lgNPs complexes for the delivery of curcumin (Cur). Results showed that the depolymerization of PGA molecule was resulted from the breakage of glycosidic bonds in the main chain, and the depolymerization rate of PGA molecule depended on the reaction time, temperature, solution pH and H2O2 concentration. As the increasing molecular weight of PGA, the particle size, zeta-potential and turbidity of the complexes were obviously increased. The formation of PGA/β-lgNPs complexes was mainly driven by non-covalent interaction, including electrostatic gravitational interaction, hydrogen bonding and hydrophobic effect. Interestingly, the difference in the molecular weight of PGA also led to significantly differences in the micro-morphology of the complexes, as PGA with a high molecular weight (2,000 kDa) generated the formation of a “fruit-tree” shaped structure, whereas PGA with relatively low molecular weight (100 and 500 kDa) led to spherical particles with a “core-shell” structure. In addition, the incorporation of PGA molecules into β-lgNPs dispersion also contributed to the improvement in the encapsulation efficiency of Cur as well as physicochemical stability of β-lgNPs, and PGA with a higher molecular weight was confirmed with a better effect. Findings in the current work may help to further understand the effect of molecular weight of polysaccharide on the physical and structural properties as well as effectiveness as delivery systems of polysaccharide-protein complexes, providing for the possibility for the design and development of more efficient carriers for bioactive compounds in food system.
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Affiliation(s)
- Dongdong Lin
- School of Physical Science and Technology, Qian Xuesen Collaborative Research Center of Astrochemistry and Space Life Sciences, Ningbo University, Ningbo, China
- *Correspondence: Dongdong Lin,
| | - Jiaqi Su
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Shuai Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- School of Public Health, Wuhan University, Wuhan, China
| | - Jiao Wei
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Liang Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiude Li
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Fang Yuan
- Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- Fang Yuan,
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24
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Zhang W, Xu X, Zhao X, Zhou G. Insight into the oil polarity impact on interfacial properties of myofibrillar protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107563] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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25
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The non-covalent interactions between whey protein and various food functional ingredients. Food Chem 2022; 394:133455. [PMID: 35732088 DOI: 10.1016/j.foodchem.2022.133455] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 11/20/2022]
Abstract
In daily diet, Whey protein (WP) is often coexisted with various Food functional ingredients (FFI) such as proteins, polyphenols, polysaccharides and vitamins, which inevitably affect or interact with each other. Generally speaking, they may be interact by two different mechanisms: non-covalent and covalent interactions, of which the former is more common. We reviewed the non-covalent interactions between WP and various FFI, explained the effect of each WP-FFI interaction, and provided possible applications of WP-FFI complex in the food industry. The biological activity, physical and chemical stability of FFI, and the structure and functionalities of WP were enhanced through the non-covalent interactions. The development of non-covalent interactions between WP and FFI provides opportunities for the design of new ingredients and biopolymer complex, which can be applied in different fields. Future research will further focus on the influence of external or environmental factors in the food system and processing methods on interactions.
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26
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Li C, Liu D, Huang M, Huang W, Li Y, Feng J. Interfacial engineering strategy to improve the stabilizing effect of curcumin-loaded nanostructured lipid carriers. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107552] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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27
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Lu J, Xu X, Zhao X. Interfacial rheology of alkali pH-shifted myofibrillar protein at O/W interface and impact of Tween 20 displacement. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107275] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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28
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Yue Y, Zhang S, Fan B, Tong L, Wang L, Guo Y, Wang F, Liu L. The influence of xylanase and thermal treatment on the composition and interfacial rheology properties of whole wheat dough liquor. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15646] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Ying Yue
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Shuo Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Bei Fan
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Litao Tong
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Lili Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Yahong Guo
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Fengzhong Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Liya Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
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29
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Leite Milião G, Souza Soares LD, Balbino DF, Almeida Alves Barbosa ÉD, Bressan GC, Carvalho Teixeira AVND, dos Reis Coimbra JS, Oliveira EBD. pH influence on the mechanisms of interaction between chitosan and ovalbumin: a multi-spectroscopic approach. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107137] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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30
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Farooq S, Ahmad MI, Abdullah. Interfacial rheology of sodium caseinate/high acyl gellan gum complexes: Stabilizing oil-in-water emulsions. Curr Res Food Sci 2022; 5:234-242. [PMID: 35128466 PMCID: PMC8800049 DOI: 10.1016/j.crfs.2022.01.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 01/05/2022] [Accepted: 01/12/2022] [Indexed: 11/30/2022] Open
Abstract
In this work, the effects of pH and high acyl gellan gum concentration on the adsorption kinetics and interfacial dilatational rheology of sodium caseinate/high acyl gellan gum (CN/HG) complexes were investigated using a pendant drop tensiometer. In addition, stability related properties including interfacial protein concentration, droplet charge, size, microstructure and creaming index of emulsions were studied at different HG concentration (0–0.2 wt%) and pH values (4, 5.5 and 7). The results showed that HG adsorbed onto the CN mainly through electrostatic interactions which could lead to increase the interfacial pressure (π), rates of protein diffusion (kdiff), and molecular penetration (kp). The CN/HG complexes formed thick adsorption layers around the oil droplets which significantly increased the surface dilatational modulus with the increasing HG concentration. The CN/HG complexes appeared to form more elastic interfacial films after a long-term adsorption time compared with CN alone, which could reduce the droplet coalescence and thus prevented the growth of emulsion droplets. All four phosphorylated proteins of CN (αs1-, αs2-, β-, and κ-casein) were adsorbed at the oil-water (O/W) interface as confirmed by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE), and surface protein coverage increased progressively with increasing HG concentration at pH 5.5, but decreased at pH 7. The CN/HG stabilized emulsions at pH 5.5 revealed the higher net charges and smaller z-average diameters than those at pH 4 and pH 7. This study provides valuable information on the use of CN/HG complexes to improve the stability and texture of food emulsions. •Interactions between sodium caseinate (CN) and high acyl gellan gum (HG) studied. •At pH 5.5, CN/HG interaction was mainly driven by electrostatic attractions. •CN/HG complex improved the adsorption of CN at the oil-water interface. •CN/HG complex could form stronger interfacial films than protein alone. •Cooperative adsorption onto oil-water interface improved emulsion stability.
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31
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Reinforced pickering emulsions stabilized by desalted duck egg white nanogels with Ca2+ as binding agents. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106974] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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32
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Sun Y, Ma L, Fu Y, Dai H, Zhang Y. Fabrication and characterization of myofibrillar microgel particles as novel Pickering stabilizers: Effect of particle size and wettability on emulsifying capacity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112002] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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33
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Adsorption kinetics and dilatational rheological properties of recombinant Pea Albumin-2 at the oil-water interface. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106866] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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34
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López-Castejón ML, Bengoechea C, Alguacil JM, Carrera C. Prebiotic food foams stabilized by inulin and β-lactoglobulin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106829] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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35
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Dynamic adsorption and interfacial rheology of whey protein isolate at oil-water interfaces: Effects of protein concentration, pH and heat treatment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106640] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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36
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Zhou Y, Niu H, Luo T, Yun Y, Zhang M, Chen W, Zhong Q, Zhang H, Chen H, Chen W. Effect of glycosylation with sugar beet pectin on the interfacial behaviour and emulsifying ability of coconut protein. Int J Biol Macromol 2021; 183:1621-1629. [PMID: 34000314 DOI: 10.1016/j.ijbiomac.2021.05.061] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 05/07/2021] [Accepted: 05/08/2021] [Indexed: 11/29/2022]
Abstract
The aim of the present study was to investigate the effect of glycosylation with sugar beet pectin (SBP) on the interfacial behaviour and emulsifying ability of coconut protein (CP). The physical stabilities of the emulsions were predicted by transmission variation, droplet distribution and zeta potentials. The results showed that SBP-CP-stabilized emulsions showed better stability during centrifugation than those stabilized by CP because SBP-CP reduced the degree of variation in the CP transmission profile. The adsorption kinetics of all emulsifiers at the oil-water interface were determined to investigate the relationship between the interfacial behaviour and emulsion stability. The presence of SBP considerably reduced the adsorption rate of CP (0.698 mN/m/s1/2) and hampered the development of a highly viscoelastic network at the oil-water interface. The values of the dilatational elastic modulus (Ed = 19.477 mN/m) and dilatational viscous modulus (E = 19.719 mN/m) were approximately equal, indicating that the adsorption process was mainly dominated by elastic behaviour. Additionally, the SBP-CP interaction enhanced the dilatational property of the CP-absorbed layer.
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Affiliation(s)
- Yongjie Zhou
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Hui Niu
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China; College of Food Sciences & Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China
| | - Tian Luo
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Yonghuan Yun
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Ming Zhang
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Wenxue Chen
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Qiuping Zhong
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Hailing Zhang
- College of Life Sciences, Yantai University, 30 Qingquan Road, Yantai 264005, PR China
| | - Haiming Chen
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China; Huachuang Institute of Areca Research-Hainan, 88 People Road, Haikou 570208, PR China.
| | - Weijun Chen
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China; Chunguang Agro-product Processing Institute, Wenchang 571333, PR China.
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37
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Study on the Relationship between Emulsion Properties and Interfacial Rheology of Sugar Beet Pectin Modified by Different Enzymes. Molecules 2021; 26:molecules26092829. [PMID: 34068822 PMCID: PMC8126207 DOI: 10.3390/molecules26092829] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 04/27/2021] [Accepted: 04/29/2021] [Indexed: 11/16/2022] Open
Abstract
The contribution of rheological properties and viscoelasticity of the interfacial adsorbed layer to the emulsification mechanism of enzymatic modified sugar beet pectin (SBP) was studied. The component content of each enzymatic modified pectin was lower than that of untreated SBP. Protein and ferulic acid decreased from 5.52% and 1.08% to 0.54% and 0.13%, respectively, resulting in a decrease in thermal stability, apparent viscosity, and molecular weight (Mw). The dynamic interfacial rheological properties showed that the interfacial pressure and modulus (E) decreased significantly with the decrease of functional groups (especially proteins), which also led to the bimodal distribution of particle size. These results indicated that the superior emulsification property of SBP is mainly determined by proteins, followed by ferulic acid, and the existence of other functional groups also promotes the emulsification property of SBP.
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Enhancement of foam stability parallel with foamability of the foam stabilized by sodium caseinate-based complex: Octenyl succinate starch acting a dual role. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106479] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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39
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Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106391] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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40
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Tian Y, Zhang Z, Taha A, Chen Y, Hu H, Pan S. Interfacial and emulsifying properties of β-conglycinin/pectin mixtures at the oil/water interface: Effect of pH. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106145] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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41
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Feng X, Dai H, Ma L, Fu Y, Yu Y, Zhou H, Guo T, Zhu H, Wang H, Zhang Y. Properties of Pickering emulsion stabilized by food-grade gelatin nanoparticles: influence of the nanoparticles concentration. Colloids Surf B Biointerfaces 2020; 196:111294. [DOI: 10.1016/j.colsurfb.2020.111294] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 07/27/2020] [Accepted: 07/27/2020] [Indexed: 01/25/2023]
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42
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Song J, Sun C, Zhang J, Xiong Z, Fang Y. Fabrication, Characterization, and Formation Mechanism of Zein-Gum Arabic Nanocomposites in Aqueous Ethanol Solution with a High Ethanol Content. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13138-13145. [PMID: 32119536 DOI: 10.1021/acs.jafc.9b08179] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The antisolvent precipitation method is widely applied to produce zein colloidal particles. The process involves dissolving zein in 55-90% (v/v) alcohol/water mixtures and then shearing such solutions into deionized water to lower the ethanol content. In the present work, on the basis of the preliminary result that gum arabic (GA) was able to well disperse in 70% (v/v) alcohol/water mixtures, a new way was created to produce zein-GA nanocomposites by simply mixing their aqueous alcohol solution with a high alcohol level of 70% (v/v) at pH 8.0. Findings showed that the multimodal size distribution of zein or GA alone was shifted to be the monomodal peak after zein and GA aqueous ethanol solution was mixed, indicating the successful formation of zein-GA nanocomposites. A core-shell structure was observed for zein-GA nanocomposites, with zein as a core and GA as a shell. In addition, the incorporation of GA caused the conformational and second structural changes of zein. A two-step mechanism was involved to explain the formation of zein-GA nanocomposites. The first step was that GA addition changed the polarity of zein aqueous ethanol solution and zein nanoparticles formed, and the second step was that hydrogen bonds and hydrophobic interactions promoted the adsorption of GA onto the particle surfaces. Results in this work would provide a new sight into the design of zein-based nanocomplexes, which may have potential applications, such as constructing delivery systems, for bioactive compounds.
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Affiliation(s)
- Jingru Song
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Cuixia Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Junwei Zhang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Zheqiang Xiong
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
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43
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Song X, Sun X, Ban Q, Cheng J, Zhang S, Guo M. Gelation and microstructural properties of a millet-based yogurt-like product using polymerized whey protein and xanthan gum as thickening agents. J Food Sci 2020; 85:3927-3933. [PMID: 33104246 DOI: 10.1111/1750-3841.15504] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Revised: 09/24/2020] [Accepted: 09/30/2020] [Indexed: 11/28/2022]
Abstract
Cereal-based fermented products are becoming popular in the world. A millet-based yogurt-like product (MYP) using polymerized whey protein (PWP) and xanthan gum (XG) as thickeners was developed. The present study aimed to investigate the effects of PWP (0.3 to 0.5%, w/v) and XG (0 to 0.2%, w/v) on the gelation properties and microstructure of MYP. All samples were analyzed for rheological properties, textural properties, microstructure, and pH value during fermentation. The MYP Ⅲ (0.4% PWP and 0.1% XG) registered the highest elastic modulus (G') throughout the fermentation and cooling steps (P < 0.05), but MYP Ⅳ (0.35% PWP and 0.15% XG) had the highest apparent viscosity compared with the other samples. No significant differences in the pH values among the samples were observed during the fermentation process (P > 0.05). The hardness value of MYP Ⅳ reached a maximum after 4 hr and then stabilized during fermentation. Scanning electron microscopy showed a compact and uniform network for the MYP with PWP and XG. MYP Ⅳ had the best texture properties (hardness, springiness, and gumminess). Overall, PWP (0.35%, w/v) and XG (0.15%, w/v) were the best combination for MYP as a thickening system. PRACTICAL APPLICATION: Cereal-based fermented products have attracted much attention in the food industry. However, due to absence of a natural protein network, it is hard to produce a set-type millet-based yogurt with a firm texture under the studied conditions without adding any thickening agents. In this study, PWP (0.35%, w/v) and XG (0.15%, w/v) can be used for fermentation of millet-based yogurt-like products. The new cereal-based fermented product would be a promising food in the market.
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Affiliation(s)
- Xiao Song
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Xiaomeng Sun
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.,College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Qingfeng Ban
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Siyu Zhang
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Mingruo Guo
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.,Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT, 05405, USA
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44
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Li M, McClements DJ, Liu X, Liu F. Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures. Compr Rev Food Sci Food Saf 2020; 19:3159-3190. [DOI: 10.1111/1541-4337.12622] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 07/25/2020] [Accepted: 07/28/2020] [Indexed: 11/26/2022]
Affiliation(s)
- Moting Li
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi China
| | | | - Xuebo Liu
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi China
| | - Fuguo Liu
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi China
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45
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Zhao M, Hu J, Zhang H, Nishinari K, Fang Y. Electrostatic complexation of β-lactoglobulin aggregates with κ-carrageenan and the resulting emulsifying and foaming properties. J Dairy Sci 2020; 103:8709-8720. [PMID: 32747109 DOI: 10.3168/jds.2020-18457] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Accepted: 05/19/2020] [Indexed: 11/19/2022]
Abstract
The electrostatic complexation of protein and polysaccharide and the functional properties of the complexes are significantly affected by the structure of protein aggregates and are important in the development of new food ingredients. In this work, natural globular β-lactoglobulin (NGBLG), β-lactoglobulin nanoparticles (BLGNP), and β-lactoglobulin fibrils (BLGF) were prepared and complexed with κ-carrageenan (κ-car). Phase diagrams of the NGBLG-, BLGNP-, and BLGF-κ-car systems were established and divided into 4 regions: mixed soluble polymers (I), intramolecular soluble complex (II), intermolecular soluble complex (III), and intermolecular insoluble complex (IV). Aggregation shifted the boundaries of regions III and IV of BLGF- or BLGNP-κ-car to lower pH and higher protein aggregates/κ-car weight ratio (r), especially for BLGF-κ-car. The emulsifying and foaming properties of the 3 mixed systems were investigated in regions I and II. Complexes in region II had significantly better emulsifying properties than the corresponding mixtures in region I and the pure protein aggregates. Interestingly, phase separation resulted in different effects on the foaming properties of the 3 BLG-κ-car complexes, in which BLGF-κ-car complexation in region II decreased the foaming properties in region I but the complexation of NGBLG-κ-car and BLGNP-κ-car in region II increased the foaming properties. The BLGF-κ-car complex in regions I and II provided the best emulsifying and foaming properties. Interfacial data both on oil-water and air-water interfaces overall explained the emulsifying and foaming properties of the complexes.
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Affiliation(s)
- Meng Zhao
- Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Jing Hu
- Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Hui Zhang
- Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Katsuyoshi Nishinari
- Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Yapeng Fang
- Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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46
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Interfacial/foaming properties and antioxidant activity of a silkworm (Bombyx mori) pupae protein concentrate. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105645] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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47
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Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105490] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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48
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Wang S, Yang J, Shao G, Qu D, Zhao H, Zhu L, Yang L, Li R, Li J, Liu H, Zhu D. Dilatational rheological and nuclear magnetic resonance characterization of oil-water interface: Impact of pH on interaction of soy protein isolated and soy hull polysaccharides. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105366] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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49
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Li L, Chen L, Ning C, Bao P, Fang H, Zhou C. l–Arginine and l–Lysine improve the physical stability of soybean oil–myosin emulsions by changing penetration and unfolding behaviors of interfacial myosin. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105265] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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50
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Structure and dilatational rheological behavior of heat-treated lotus (Nelumbo nucifera Gaertn.) seed protein. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108579] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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